Ingredients

The following ingredients have 4 Servings
  • 2 pound fresh strawberries (1 kg, rinsed, hulled, and cut into half)
  • 1 cup granulated sugar (white or light brown)
  • 2 tablespoons lime juice
  • 2 tablespoons cornstarch (optional)

Instruction

  • Add the halved strawberries, granulated sugar, and lime juice to your Instant Pot and stir until combined.
  • Let the strawberries rest for 10 minutes. The sugar will draw water from the strawberries during this time and you will not have to add any extra water for cooking.
  • Stir the strawberries once again.
  • Put the lid on and set the valve to the sealing position.
  • Press PRESSURE COOK and set the timer to 1 minute on high pressure. It will take 10-12 minutes for the pressure to build up and the timer to start.
  • Once the timer goes off, let the pressure release naturally for at least 20 minutes or better until the pin drops on its own.
  • Move the valve to the venting position using the back of a spoon and release the remaining pressure.
  • Open the lid and stir the mixture. When you open the lid, there will be a lot of liquid, and the color will look dark but don’t worry, we will sauté and this will change completely.
  • Mash the strawberries using a potato masher for a chunky jam or an immersion blender for a smooth jam.
  • Stir together cornstarch with ¼ cup water to make a slurry. Add the slurry to the instant pot.
  • Note – This step is optional. You can skip adding cornstarch to the recipe but I feel it helps to thicken the jam really well.
  • Press CANCEL and then SAUTE and cook until the jam thickens (5-6 mins), stirring frequently. Remember that the jam will thicken more once cooled. Skim off the foam if there is any.
  • Press CANCEL and turn off the instant pot.
  • Remove the inner pot and let the jam cool for 10 minutes. Then pour it in a clean glass jar leaving ½ inch headspace. Close the lid of the jar tightly and refrigerate.